The Ultimate Homemade Lava Custard Buns (Liu Sha Bao) Recipe You Need to Try!

Hello, Taste Buds! Today, we’re diving headfirst into a world of sweet, savory, and utterly irresistible deliciousness: Lava Custard Buns, or as they’re known in Cantonese, Liu Sha Bao. These delightful steamed buns are filled with a molten, golden custard that oozes out with every bite, creating a truly unforgettable culinary experience. Prepare to be amazed by the magic of these little pockets of joy!

Imagine biting into a soft, fluffy bun, only to be met with a warm, sweet, and slightly salty custard that flows like lava. That, my friends, is the magic of Liu Sha Bao. These Lava Custard Buns have become a personal favorite, a go-to comfort food that transports me back to cozy afternoons spent in my grandmother’s kitchen, the air filled with the aroma of freshly steamed buns. This recipe is my homage to her culinary wisdom, adapted and perfected for the modern home cook. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will guide you through each step, ensuring you create Lava Custard Buns that are as impressive as they are delicious.

Why This Recipe Works

• Foolproof method: This recipe breaks down the process into easy-to-follow steps, making Liu Sha Bao accessible even to beginners.
• Authentic flavors: The combination of sweet and savory in the custard filling is a hallmark of authentic Lava Custard Buns.
• Soft and fluffy buns: The dough recipe yields incredibly soft and airy buns, the perfect vessel for the molten custard.
• Make-ahead friendly: You can prepare the custard filling and even the dough in advance, making these buns a great option for entertaining.
• Customizable filling: While the classic salted egg yolk custard is divine, you can easily adapt the filling to your liking with different flavors.
• Guaranteed crowd-pleaser: These Lava Custard Buns are sure to impress your family and friends, making them the star of any gathering.

Ingredients

For the Dough:

• 400g all-purpose flour, plus extra for dusting
• 1 tsp instant dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 250ml lukewarm milk
• 2 tbsp vegetable oil

For the Salted Egg Yolk Custard Filling:

• 6 salted duck egg yolks, steamed and mashed
• 60g unsalted butter, softened
• 60g powdered sugar
• 30g custard powder
• 60ml evaporated milk

Step-by-Step Instructions

1. Making the Dough:

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm milk while mixing with a wooden spoon or spatula. Once the dough starts to come together, add the vegetable oil and continue kneading until a smooth and elastic dough forms. This should take about 5-7 minutes.

2. First Proofing:

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. A picture of the risen dough, beautifully doubled in volume, can be seen in one of our accompanying images.

3. Preparing the Custard Filling:

While the dough is rising, prepare the custard filling. In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the mashed salted egg yolks, custard powder, and evaporated milk. Mix well until everything is combined and the filling is smooth.

4. Dividing and Shaping:

Once the dough has doubled in size, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.

5. Filling the Buns:

Flatten each dough ball with your palm. Place a generous spoonful of the custard filling in the center. Be sure to seal the edges tightly to prevent the filling from leaking out during steaming.

6. Second Proofing:

Place the filled buns on parchment paper-lined steaming trays. Cover and let them proof for another 30-45 minutes, or until they have puffed up slightly.

7. Steaming the Buns:

Bring a large pot of water to a boil. Carefully place the steaming trays over the boiling water, ensuring they are not touching the water. Steam the Lava Custard Buns (Liu Sha Bao) for 10-12 minutes over medium-high heat.

8. Cooling and Serving:

Once steamed, remove the buns from the steamer and let them cool slightly before serving. These molten Lava Custard Buns (Liu Sha Bao) are best enjoyed warm, when the custard filling is at its most luscious. A steaming basket full of these golden beauties, ready to be devoured, is showcased in another one of our images.

Maddy’s Tips for Success

• Use good quality salted duck egg yolks: The quality of the egg yolks greatly impacts the flavor of the custard filling.
• Don’t overfill the buns: Overfilling can cause the buns to burst during steaming.
• Ensure a tight seal: Carefully pinch and seal the edges of the dough to prevent the custard from leaking.
• Don’t overcrowd the steamer: Leave enough space between the buns for them to expand during steaming.
• Serve warm: Lava Custard Buns are best enjoyed fresh and warm, when the custard is at its flowing best.
• Freeze for later: You can freeze the unsteamed buns for later. Simply thaw and steam them when ready to serve.
• Experiment with flavors: Don’t be afraid to add your own twist to the custard filling.

Recipe Variations

• Chocolate Lava Buns: Substitute the salted egg yolk custard with a rich chocolate ganache filling.
• Matcha Lava Buns: Infuse the dough with matcha powder and fill with a white chocolate or red bean paste filling.
• Cheese Lava Buns: Create a savory version with a molten cheese filling, such as mozzarella or cheddar.

Serving Suggestions

• Enjoy these Lava Custard Buns (Liu Sha Bao) as a delightful dim sum treat.
• Serve them as a sweet ending to a savory meal.
• Pair them with a cup of hot tea or coffee for a perfect afternoon snack. Imagine the warm, fragrant steam rising from a freshly opened bun, as captured in one of our images – pure bliss!

Join the Conversation

Have you tried making Lava Custard Buns (Liu Sha Bao) before? Share your tips and experiences in the comments below! I’d love to hear from you.

Conclusion

So there you have it, my friends! The ultimate guide to making irresistible Lava Custard Buns (Liu Sha Bao) at home. I hope this recipe inspires you to get into the kitchen and create these little pockets of happiness. Happy baking!

Frequently Asked Questions

• Can I use chicken egg yolks instead of duck egg yolks? While duck egg yolks are traditionally used, you can substitute with chicken egg yolks for a slightly different flavor.
• How do I store leftover Lava Custard Buns? Store leftover buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat them in a steamer before serving.
• Can I freeze the custard filling? Yes, you can freeze the custard filling for up to 2 months. Thaw it completely before using.
• Why did my buns collapse after steaming? This could be due to over-proofing or not sealing the buns properly.
• My custard filling isn’t runny, what did I do wrong? Ensure the butter is softened properly and that the filling is well mixed. You may also need to adjust the amount of evaporated milk.
• Can I make these buns ahead of time? Yes, you can prepare the dough and filling a day in advance. Assemble the buns and steam them just before serving.
• What can I do if my dough is too sticky? Add a little more flour, a tablespoon at a time, until the dough reaches the desired consistency.